Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
XI: Review and Reference

1-74. Review.

Department of the Navy
Bureau of Medicine and Surgery

1. The information presented in this chapter is intended as a guide to aid medical department personnel in performing food service inspections and to present food service sanitation principles. It is by no means comprehensive and complete. With the advent of modern equipment and constant food research programs, safe holding times and temperatures for food products are subjectto change. Medical department personnel must maintain close liaison with supply procurement inspection (Veterinary Corps and USDA), and other personnel concerned with food service standards in order to keep abreast of current revisions and changes.

2. The Manual of Naval Preventive Medicine, although presented as a guide, is widely quoted in reports and publications and generally accepted as an authoritative source. When making recommendations, other manuals, such as those published by the NAVSUP,NAVFAC, and the NAVSEA should be referenced and quoted, in addition to the Manual of Naval Preventive Medicine. NAVSUP, NAVFAC, and NAVSEA, in addition to the NAVFSSO and the Marine Corps Logistics and Food Service, have reviewed the material presented in this chapter and are in agreement on stated times and temperatures and food service principles. This is reflected in their manuals in sections pertaining to food service.

3. When inspecting food service facilities and food items, use common sense and intelligence as a yardstick. The main object of an inspection is to discover discrepancies in food service operations and initiate action to correct them in order to avoid possibility of foodborne illness outbreak. To be meaningful, inspections must be conducted carefully, thoroughly, and competently, and then evaluated. The findings must be presented to the person or persons having responsibility and authority to effect changes if necessary.

4. A member of the medical department must know what is proper and improper, and why. When defects are noted, he/she should explain why it is a defect, why it is dangerous or potentially dangerous, and what can be done to correct the situation. Many discrepancies of a minor nature can be corrected on the spot. A person providing inspection services may lose effectiveness by assuming a "policeman-like" attitude thus alienating him/herself from personnel whose cooperation is necessary to achieve high levels of sanitation.

5. Close liaison with supply and food service supervisors will result in the effective working arrangement necessary for identification and correction of unsanitary practices before problems arise. Frequently old or out moded equipment must remain in use due to budget limitations, and directions must be issued to keep such equipment operating in a sanitary manner. Hard-and fast rules cannot be the same for every food service facility, because they must take into account such factors as space availability, condition of existing equipment, number and qualification of personnel and storage areas. The object is to fit the sanitation program to the existing conditions; thus close cooperation and careful planning by medical and food service personnel are necessary to achieve the best possible sanitary conditions. The overall goal is to prevent any breakdown in sanitation which may lead to a foodborne illness outbreak.

6. Food service training should be given with the attitude of accomplishing its purpose rather than fulfilling an administrative function for record purposes. A minimum of 6 hours of instruction is merely a guide. Training should be designed to meet specific requirements of each food service facility.

7. When in the field with the Marines, where conditions change rapidly, the keynote to good sanitation is adaptability. Preparation of food and proper sanitizing of eating and drinking utensils and food service equipment must be accomplished under difficult and diverse conditions. Close supervision of field food service principles is necessary to avoid foodborne illness outbreaks which may easily cripple and seriously hinder any operation. The information in NAVMED P-5010-9, Manual of Naval Preventive Medicine will materially assist the MDR in establishing and maintaining an effective Field Sanitation Program.

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Health Care in Military Settings

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